Easy Cornbread Recipe Without Eggs

It's finally chilly down here in Texas. After living in New York my entire life, I'm still amazed at my ability to continue wearing shorts and T-shirts well into October. Alas the time has come to pack away the summer clothes.

The chilly weather provides the opportunity to do something I thoroughly enjoy, however, and that's baking. So when I decided to make some warm and golden cornbread I was disappointed to discover I was out of eggs. My desire to have some warm cornbread forced me to get creative. I knew, from experience, that substituting applesauce for eggs can work in most cases, but I didn't have applesauce either. I still didn't let that stop me. I got the bright idea to use yogurt. I had some Dannon vanilla yogurt in the fridge, so I added a generous 1/4 cup to my basic cornbread recipe. Well, it was delicious! The cornbread has a nice, moist, less course, texture that I really enjoyed.

Here's the recipe:

1 cup yellow corn meal

1 cup all-purpose flour

2 to 4 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup yogurt

1/4 cup oil

1. Preheat the oven to 425 degrees

2. Mix all the dry ingredients in a large mixing bowl.

3. Add all the wet ingredients.

4. Mix until fairly smooth, about a minute.

5. Pour into a greased baking pan and bake for 20 - 25 minutes.

You can see how smooth the batter is.

I used a glass pie pan. Use whatever you have. Baking times will vary according to individual ovens and the type of baking pan used. I set my timer for 20 minutes and inserted a toothpick into the center of the cornbread. The toothpick came out clean so I knew the bread was done.  

The cornbread, fresh out of the oven.

My first piece with margarine. Notice how moist it is - not crumbly at all.